Pear Adise Butter Food

PEAR BUTTER

Steps:

• Place pears into a large pot over medium heat, and add just enough water to cover the bottom of the pot and keep them from sticking, about 1/2 cup. Cook until the pears are soft, about 30 minutes. Press pears through a sieve or food mill, and measure out 2 quarts of the pulp.
• Pour the pear pulp and sugar into a large saucepan and stir to dissolve sugar. Stir in the orange zest, nutmeg and orange juice. Cook over medium heat until the mixture is thick enough to mound in a spoon. When the mixture begins to thicken, stir frequently to prevent scorching on the bottom. This will take about 1 hour.
• Ladle the pear butter into hot sterile jars, leaving 1/4 inch of headspace. Remove air bubbles by sliding a metal spatula around where the pear butter touches the glass. Wipe jar rims clean, and seal with lids and rings. Process for 10 minutes in a boiling water bath. The water should cover the jars by 1 inch. Check with your local extension for exact processing times for your area.

PEAR BUTTER

Steps:

• Wash 8-10 pint jars in hot soapy water or in dish washer.
• Keep hot until needed.
• Prepare lids as manufacturer directs.
• Place in a 6-quart pot.
• Pour orange juice over fruit.
• Stir in orange peel, sugar, spices and seed of vanilla bean.
• Use a hand blender if need be to get a nice smooth puree.
• Stirring constantly over medium heat, bring to a boil.
• Ladle into hot jars 1 at a time, leaving 1/4 inch headspace.
• Release trapped air.
• Wipe rim of jars with a clean damp cloth.
• Attach lid.
• Place in canner.
• Process in a boiling-water bath.
• For 15 minutes.

PEAR BUTTER RECIPE

Steps:

• Place pears, sugar, all spice and nutmeg into slow cooker and mix. Turn on high and cook for 4 -5 hours, until pear pieces are very soft. Once cooked, cool enough to mix with immersion blender, or pour into regular blender. Blend to desired texture. Add vanilla and lemon juice. Mix thoroughly. Pour into jars to store in fridge or freezer.

PEAR-ADISE SPICE TWISTS

Steps:

• In a large bowl, combine flour and salt; cut in butter and shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide in half; wrap each portion in plastic wrap. Refrigerate for 1 to 1-1/2 hours or until easy to handle., Peel pears and cut each into eight wedges. Roll out each portion of dough into a 10x8-in. rectangle. Cut each into eight 1-in.-wide strips. Wrap each strip around a pear wedge., Place wrapped pears in an ungreased 11x7-in. baking dish. Combine brown sugar and spices; sprinkle over the top. In a small saucepan, bring water and butter to a boil; pour mixture over pear twists. Bake, uncovered, at 425° for 25-30 minutes or until golden brown. Serve warm with ice cream if desired.

PEAR BRANDY BUTTER

Steps:

• Prepare canning jars. Combine pears, sugar, orange juice, brandy and 1 tablespoon of the lemon juice in a heavy saucepan.
• Bring the mixture to a boil over high heat. Reduce heat to a simmer, and cook slowly until the pears are very tender, about 30 to 35 minutes.
• Spoon the mixture into a food processor or blender, and purée it, in batches if necessary, until it is smooth.
• Return the mixture to the heat, and simmer over low heat, stirring frequently, until it is very thick, another 25 to 30 minutes.
• Taste and add remaining lemon juice, if needed.
• Spoon the mixture into prepared jars, leaving 1/4 inch headspace. Process jars in a boiling water bath for 10 minutes. Adjust time according to altitude.